Side Dish
Garlic Teriyaki Wings
By Andrea | Monday, January 5th, 2009
Ready for the oven
Alright the first recipe of 2009! Woo! I would have had this up sooner but there were technical difficulties to be dealt with but everything is peachy now.
How are we all doing post-holiday? We’re doing pretty darn good over here at the HQ. Snackies were indulged in but not embarrassingly so. Or at least I think so, it was the holidays and wine was involved which means it’s possible I’m forgetting something. My big question is, do we have room for more snacks?
Yes!
Excellent my friends. Here’s the deal, because my site was still new around the holidays my theme related stuff was just not happening. One of my 2009 goals is to be more on the ball and make sure that doesn’t happen again. Yes the holidays are over but there is still one more big thing that people usually get together for so they can party, eat, drink, and yell obscenities. It’s just like Christmas really.
Naturally I’m referring to the Superbowl! I will be honest and tell you that we do not watch the Superbowl, not even the commercials. However, pretty much everyone else does and because I will jump through fire to get a chance to make snacks and party foods, I thought this would be a good chance to post some of our favorite party pleasing recipes. Things that are simple to make and simple to serve. By simple to serve, I mean they are easy to keep warm or can be served room temperature.
First up is wings! Wings are a pretty standard party fare, yes? I did not used to be a wing person. Too much work. But then I hit college where funds were tight and 10-cent wing night ruled. Oh yes back when Scott and I were in college, it was 10-cent wings. Or if you were really lucky, 5-cent wing night. None of this 25-cent bidness. We loved wing night!
But now that we are old farts who would rather stay home and not ingest cheap beer and deep fried chicken, I’ve taken to making wings myself. And the amazing thing about making them yourself is that you can make them any flavor you want. I’ve experimented plenty and we are particularly fond of ones that sit in a marinade for a while.
Andrea’s Garlic Teriyaki Wings
- 2 dozen wings
- 2/3 C of pineapple juice
- 5 TBSP of teriyaki sauce
- 1 TBSP of olive oil
- 2 big cloves of garlic grated
- 2 tsp of chili powder
- 1 tsp of garlic powder
- 1 tsp of smoked paprika
- Big pinch of salt
- Pinch of red pepper flakes
- 1/2 tsp of ground black pepper
- 2 TBSP of chopped cilantro
Place the wings in a plastic storage bag. In a small bowl, mix all other ingredients to make the marinade. Then pour mixture over the wings in the bag. Seal the bag and massage the wings, moving the marinade all around the wings. Place sealed bag in a large casserole dish so the wings are laying flat. Place in refrigerator and allow to sit for several hours. About 6-8. Flip the wings over at the half way mark.
Half an hour before you plan on cooking them, remove from fridge and allow to sit out so the chill comes off and they start to come to room temp. Preheat oven to 400 degrees.
When the oven is ready, line a cookie or baking sheet with foil and spray with nonstick spray. Or brush a little oil over the foil to help keep the wings from sticking. Place the wings on the baking sheet in a single layer. Place in oven and bake for about 15 minutes, flipping once. Serve and enjoy!
Garlic Teriyaki Wings
What I learned by starting to make my own wings is that wings don’t have to be bad for you. When we hear “wings” some of us cringe and think “Oh what an awful junky food.” But it doesn’t have to be that way. Baking the wings instead of frying them is loads better. Marinating provides tons of flavor without having to coat them in breadcrumbs and then toss them in a bunch of sauce. Yes there is still chicken fat on the wing but no one says you have to eat it. I pick it off. I like having the fat on there as it provides more flavor and keeps the chicken from drying out as it cooks, but that’s as far as my love goes. When it comes time to eat, I pick the fat off and plug away at my lil’ wing.
Wings are a great party food and for good reason, as they can be served warm or at room temperature. You could even jazz these up a little more by adding some lime juice and lime zest to the marinade. Sprinkle with some toasted sesame seeds before serving.
We have fallen in love with wing night all over again. Healthier wings, good beer, and no lines for the bathroom. Give these a try and I bet no one will even miss the sauce!
Have fun guys! And remember always play with your food!
Topics: Side Dish, Snackies | 1 Comment »
Tags: Chicken
Pear and Brie Crostini
By Andrea | Sunday, December 7th, 2008
Cranberry Sauce
I am a lover of cheese, but I’m not a lover of all cheese. Blue cheese or anything that has a mold as an ingredient is not something I really want to eat. Stinky cheeses and sheep’s milk cheese are also not cheeses I care for much.
This may surprise you, but brie is also not a cheese I care for too much. I know people love it but for me, brie basically tastes like what an old musty basement would taste like if you could spread it on a cracker and serve it during cocktail hour.
However I can appreciate the creamy perfection of this cheese and how when melted, it envelops everything it touches. I have discovered that I like and enjoy brie when something sweet is accompanying it.
Because brie is a cheese that almost everyone else on the planet loves and it shows up often during the holidays, I wanted to create a recipe that could be served as an appetizer. Something other than brie en croute because let’s face it, that is an old worn out technique. I also wanted something where the color would stand out and incorporated classic fall/winter flavors. Pear and Brie Crostini is the answer.
Andrea’s Pear and Brie Crostini
- French Baguette
- Red Pear
- Brie slices
- Cranberry sauce
- Chopped or crushed walnuts
- Olive oil
This is a recipe where you determine how much you want to make, that’s why I didn’t provide specific amounts. You can make this for a crowd or for a couple of friends, or just for you!
Preheat your oven to 400 degrees. Slice the baguette into 1/2 inch or slightly thicker slices. You want it thick enough to hold the ingredients but not so thick it becomes difficult to take a bite. Place slices on a cookie sheet that is lined or sprayed with nonstick spray. With a pastry brush, brush a bit of olive oil on the slices and place in the oven till golden brown, about 3-5 minutes. Remove from oven. Slice the red pear into thin slices. Use a pear that is ripe but not too soft. Place slices of pear on the baguette slices, about 2-3 per piece. Top that with brie slices and place back in the oven until the brie is melted, about 2-3 minutes. Remove from oven, drizzle with cranberry sauce and top with walnuts. Serve warm and enjoy!
About to be served
This recipe exceeded all of my expectations and that makes me drunk with happiness. I love when an idea I have swirling around comes together more perfectly than I could have imagined. This little appetizer is amazing and as my husband put it, “This is really smooth. Everything flows together.”
The pear gives the dish a little more umph and the brie provides a nice creamy warm cheesy goodness. The cranberry sauce creates a nice sweet-tart contrast to the smooth pear and cheese while the walnuts bring crunch and added texture. The brie slices make it feel very indulgent while the nuts and pear provide the protein and fruit boost.
Pear and Brie Crostini
I used red pears because they are my favorite and I wanted to stick with the red and white colors. However a green pear would be fine as well. You could probably even use apple slices here if you prefer. Serve this up on a pretty serving dish, maybe garnish with some whole cranberries and you’ve got a very fancy appetizer that only took a few minutes to make!
Enjoy guys! And remember, always play with your food!
Happy Holidays from OHC!
Topics: Side Dish, Snackies | 4 Comments »
Tags: Breads, Cheese, Fruit, Holiday, Nuts
Leftover Idea: Stuffing Frittata
By Andrea | Sunday, November 30th, 2008
The cast
Still plowing your way through leftovers? This is one of my very favorite leftover recipes. I look forward to this all year long! I started doing this a few years back with leftover stuffing and have made it every year since. It’s so easy and so yummy! Perfect if you are hosting guests at your house and they are threatening bodily harm if you feed them another leftover. Disguise it!
Andrea’s Stuffing Frittata
- 1 C overloaded with stuffing
- 1 C of leftover chopped turkey
- 4 eggs
- 1 TBSP of olive oil
- Shredded Cheddar for topping
Preheat oven to 400 degrees. In a medium sized skillet, drizzle in the olive oil and heat over medium heat. Then add in the turkey and stuffing. Whisk the four eggs and pour that mixture over the turkey and stuffing. Making sure the egg mixture covers the whole thing. Turn off heat and plop in the oven for about 5 minutes until just slightly shy of being set. Turn off oven and remove frittata. Sprinkle top with as much shredded cheddar as you like. Put back in the oven for about 3 minutes until the cheese is melted and frittata is fully set.
Remove from oven, cut into four slices and serve!
Out of the oven
This dish is so easy to make and takes leftover stuffing to that next level of awesomeness. Stuffing is my favorite part of Thanksgiving dinner, so I’ll look for any excuse to keep eating it! I have made this with just stuffing and no turkey. This year I had a few bites of turkey still in the fridge so I dumped it in. But omitted, the frittata is still just as yummy.
If you have leftover cranberry sauce, some of that warmed and drizzled over top would make a really nice sauce for the frittata. You could also use egg whites in this as well. It’s up to you! Even playing around with the cheese and maybe using a pepper jack for some kick would be great! Get creative with those leftovers!
Stuffing Frittata
Have fun guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 7 Comments »
Tags: Breads, Cheese, Eggs, Holiday, Turkey
Leftover Idea: Potato Puffs
By Andrea | Friday, November 28th, 2008
Thanksgiving OHC Style
Hi guys! I hope you all had a fantastic Thanksgiving full of yummy food, laughs, and naps! Over at OHC HQ we had a beautiful day, the skies were clear with a very mild temperature outside. Perfect for an afternoon stroll to help digest the big meal.
Here we are the day after and while some of you may be shopping and scoring deals, others of you may be wondering how to handle all those leftovers in your fridge. My suggestion is to turn them into something else!
For example, if you have leftover mashed potatoes and the last thing you want is another scoop of them, try my little Potato Puff recipe!
This is a recipe you can play around with and discover new combinations! Possible mix-in ideas can include:
- Leftover greenbean casserole
- Leftover corn or corn pudding
- Turkey and cranberry sauce
- Corn and stuffing
Or you can even make a sweet potato puff! Don’t get in a leftover rut, use your imagination and get creative with leftovers!
Happy Holidays from OHC!
Topics: Side Dish, Snackies, Tips | 6 Comments »
Tags: Cheese, Holiday, Veggies
Cranberry and Pecan Stuffed Acorn Squash
By Andrea | Sunday, November 16th, 2008
Roasted Acorn Squash
I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.
During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.
When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.
Andrea’s Cranberry and Pecan Stuffed Acorn Squash
- 1 medium-sized acorn squash
- 1-2 C of cooked brown rice
- 1/2 C of dried cranberries
- 1/2 C of crushed pecans
- 1 TBSP of maple syrup
- 1 TBSP of olive oil
- Salt, pepper to taste
- 1 tsp of chili powder
- 1/2 tsp of cinnamon
Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.
While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.
When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.
Cranberry and Pecan Stuffed Acorn Squash
Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.
I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.
If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.
Have fun guys, and remember, always play with your food!
Topics: Main Dish, Side Dish | 4 Comments »
Tags: Fruit, Grains, Holiday, Nuts, Rice, Veggies
Stovetop Applesauce
By Andrea | Monday, November 10th, 2008
Ingredients
We had several staples that were always on the dinner table when I was growing up. Bread and butter were one and applesauce sprinkled with a little cinnamon was another. I’m not sure where that tradition started or if it’s a regional SW PA thing but applesauce was always around. And to be perfectly honest, I just thought it was okay. And I was really picky about it too. It had to be creamy, no chunky applesauce because then I would be eating cooked apple which makes me shudder. And the cinnamon had to be sprinkled at home, none of this pre-cinnamoned applesauce business.
Occasionally a neighbor of my grandmother would make homemade apple sauce and we would have that instead of the store bought kind. It was a little sweeter, super creamy, and a very dark brown color. Not off-putting dark brown, but like it had been tended to for a long time. I had no idea how long it would take to make applesauce. Thanks to my mom, who was certain it took 5 weeks and 80 billion hours to cook down all those apples, this is what I thought as well. I pictured someone peeling pounds and pounds of apples and then cooking them for hours until they were nothing but a smooth sauce.
This was until I caught an episode of 30 minute meals something like 8 years ago and saw RR make applesauce on the stove in like 15 minutes. Fifteen minutes?! Really? Well heck I can do that! And guys I have been making applesauce ever since. I play around with flavors and even textures. I know, crazy! This is my basic applesauce recipe that is ready in no time flat and tastes pretty darn good. Lasts a good bit in the fridge as well.
Andrea’s Basic Stovetop Applesauce
- 1/2 Cup of apple cider
- 4 Cups of chopped apples
- 1 tsp of ground cinnamon
In a medium sized sauce pan, combine all ingredients. Cook over medium heat until it reaches a simmer. Allow to simmer for about 5 minutes, and then go in with a masher and mash the apples. Turn heat down to low and allow to cook for around 10 to 15 minutes, stirring occasionally.
Remove from heat and put into a serving dish. Serve warm, cold, or room temp.
Warm applesauce
I like the applesauce to remain a bit chunky so it looks like apple pieces. I know it goes totally against my not liking cooked fruit rule and there’s nothing I can say other than this is different. And yes, I realize how odd that sounds but you’ll just have to take my word for it. If you like a creamier applesauce use an immersion blender or toss it in the food processor for a minute or two.
I use a mixture of tart and sweet apples but you can use your favorite. And we like a lot of cinnamon over here at OHC HQ, but feel free to use less if you are so inclined. Or use different spices like nutmeg and allspice.
ETA: I also peel my apples but this is just a texture preference on my part. You can leave the peels on if you like!
Stovetop applesauce
Have fun guys and remember, always play with your food!
Topics: Side Dish | 4 Comments »
Tags: Fruit
Steak and Potato Frittata
By Andrea | Friday, October 24th, 2008
Frittata on the way to the oven
One of our favorite meals is a nice steak dinner. Marinated grilled steak with a baked potato and all the fixins. Classic. However, I cannot eat an entire steak. And depending on the size of the baked potato, I might not be able to eat a whole one of those either. We always have leftovers and I try to come up with different ways I can transform that classic meal into something else.
Enter the frittata. A frittata is a quick dish to make and it can take on any flavor or style you want to throw at it. So many different things one can do with a skillet and some eggs. The day after a nice dinner of grilled steak and baked potato, I decided to use those leftovers in a frittata. This is my version of a steak and eggs breakfast with a side of homefries.
Andrea’s Steak and Potato Frittata
- 1 C of cooked potato, cubed
- 1 1/2 C of cooked steak, cubed
- 1/2 green pepper, chopped
- 1/4 of a medium onion chopped
- 1/2 C of shredded cheddar
- 1/2 TBSP of dijon mustard
- 1 TBSP of unsalted butter
- 3 eggs
- Salt and pepper to taste
Preheat oven to 400 degrees F. Heat an oven safe skillet over medium heat. Add butter, then when melted, add in the peppers and onions. Season with salt and pepper and cook for about 3 minutes until soft. As the peppers and onions are cooking, whisk together the eggs and mustard. This will take a minute or so but the mustard will incorporate into the eggs. When the onions and peppers are soft, add in the steak and potato. Stir and allow to just heat through, about 2 minutes. Pour egg mixture into skillet making sure to spread it out evenly. Allow to cook for a minute. Turn off heat and put skillet into oven. Cook until the frittata is set and cooked through, about 7-10 minutes. When the frittata is cooked, pull out the skillet and top with the cheddar. Put back in oven for another 2 minutes or until the cheese is melted and bubbly.
Remove from oven and allow to sit for one minute. Cut into quarters and serve!
Just out of the oven
So far this is probably one of my favorite frittatas that I have made. Adding in the peppers and onions accentuates the steak and brings out the flavor of the potato. The mustard adds just a hint of something going on the background, a nice subtle kick at the end. And cheese just goes with everything!
Enjoy guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 8 Comments »
Tags: Beef, Eggs, Veggies
Tastes of Fall Salad
By Andrea | Sunday, October 12th, 2008
Cranberry Mustard Dressing
Ever since I made the Apple Quesadillas, I have been experimenting more with apples as an ingredient. I’m starting to realize how much I like raw apples mixed in with dishes I wouldn’t have normally even considered trying. I came up with this salad one night as I was searching for something small to eat while dinner was cooking.
Fall inspired salad
Since it’s fall I started toying around with the idea of making a salad that celebrates all the great tastes of fall. Apples and cranberries are classic fall flavors and I knew that I had to create a salad around those two personalities. Something simple where the apples and cranberries would become the focus and not be overpowered by other ingredients.
Andrea’s Tastes of Fall Salad
- Romaine
- Chopped red apple
- Dried Cranberries
- Pumpkin seeds
- Crushed walnuts
- Crumbled goat cheese
Now guys, since this is a salad, you can make it as big or as small as you would like. This is why I didn’t give any amounts to the ingredients because it’s up to you! When I made this salad, I made it as a small little starter dish to our meal. But it is certainly hardy enough that it could be a meal. Add some turkey and you have even more fall flavor!
Salad and dressing
This salad was so light and full of flavor that I needed a dressing that would accent the salad instead of weighting it down. I wanted something that would keep the theme going but also make a really nice presentation. As I rummaged around in my pantry I came across some cranberry jelly. Ah ha! That would do the trick.
Andrea’s Cran-Mustard Dressing
- 2 TBSP of cranberry jelly
- 2 tsp of dijon mustard
- 1/2 tsp of honey
- 2 tsp of white wine vinegar
- 2 TBSP of olive oil
- Salt and pepper to taste
In a small mixing bowl, combine all ingredients until well blended. This will make a slightly thicker type of dressing, so keep that in mind as you are mixing. Drizzle over salad and serve!
If you don’t have any cranberry jelly, a nice basic balsamic dressing would work well on this salad.
I loved eating the apples and cranberries with this salad. The apples are sweet and crunchy while the cranberries are chewy. The two textures compliment each other perfectly and keep you interested as you’re eating the salad. I’ve been putting apples in my salad ever since!
Have fun guys and remember, always play with your food!
Topics: Main Dish, Side Dish | 8 Comments »
Tags: Fruit, Veggies
Sour Cream and Chive Deviled Eggs
By Andrea | Sunday, October 5th, 2008
Simple
One of my favorite type of egg dishes are deviled eggs. Growing up in western Pennsylvania, deviled eggs were a common dish that made appearances at every barbecue, football party, or general gathering of friends and family. It was a constant. And I’m not talking about the fancy-putting-on-airs deviled eggs where a piping bag was used to create a frilly filling. These were simple honest deviled eggs where an everyday spoon was used to fill them.
To me that’s how deviled eggs should remain and I guess the appropriate term that’s used nowadays is Rustic. To me, deviled eggs are not meant to look fancy but look rustic and homemade. So that it stirs up thoughts of watermelon and bbq chicken and a bucket full of drinks submerged in ice.
For some reason, living in the Midwest, deviled eggs do not seem popular here. I have yet to see them at any gathering we have been to and when I have made them, they sit untouched (except for the ones Scott and I eat). Perhaps deviled eggs are a regional thing?
I developed this recipe not long ago when Scott and I grilled some steaks. I set out to make my usual recipe when I realized a key ingredient was missing. I had already boiled the eggs and needed to use them up so making a new recipe seemed my only option. I honestly didn’t think they would turn out like much but the taste was perfect. Smooth with just a hint of tartness in the background.
Andrea’s Sour Cream and Chive Deviled Eggs
- 4 hardboiled eggs
- 2 tsp of Dijon mustard
- 4 tsp of sour cream
- 1 tsp of mayo
- 1/2 tsp of white wine vinegar
- 5 chives, 3 of them chopped
- Pinch of salt and pepper to taste
- Paprika to sprinkle
Place the eggs in a pot and cover them with water, add a pinch of salt. Bring pot to a boil and let boil for two minutes. Turn off heat, leave pot on burner and cover with a lid. Let sit for 10-15 minutes. The eggs should be perfectly cooked this way. Remove the eggs from the water and allow to cool.
Once cool, remove shells and cut eggs in half, dumping the yolks into a small mixing bowl. Place egg halves on a serving plate or deviled egg holder. Add all the other ingredients to the yolks and mix gently until everything is combined. With a spoon, start spooning the filling into the egg halves. The two remaining chives, slice into 1/4 inch pieces. Place two, crisscrossing over each egg. Sprinkle eggs with paprika. Cover and refrigerate for a few hours before serving. Makes 8 deviled eggs.
Sour Cream and Chive Deviled Eggs
The chives give some depth to the deviled egg without overpowering it. These deviled eggs are light and fluffy which doesn’t overshadow the main course. The vinegar provides a tartness on the back of the tongue, just enough to make it interesting.
Enjoy guys! And remember, always play with your food!
Topics: Side Dish | 5 Comments »
Tags: Dairy, Eggs
Ham and Cheddar Potato Puffs
By Andrea | Thursday, September 25th, 2008
Jazz up leftovers
It never fails, whenever I make mashed potatoes I always make way too much. Then I have leftovers and I wonder what I’m going to do with them. Sometimes they get eaten with the next night’s dinner but sometimes they don’t. I hate throwing out food and have since vowed to always try and do something with my leftovers.
Thankfully mashed potatoes are a dish that can be easily and quickly turned into something else. They can go the savory route or, believe it or not, the sweet route. I typically stick with the savory road myself. I love mashed potatoes. A comfort food for me that I often turn to when I need a big comfy sweatshirt and a hug.
This is a recipe I created so that I could use up the small amount of leftover mashed that was sitting in my fridge. The rest of the meal that accompanied the potatoes had been eaten and they were all that remained. I pulled out some other things from the fridge to add to the potatoes and my little potato puffs were born.
Andrea’s Ham and Cheddar Potato Puffs
- 1 1/4 C of mashed potatoes
- 1 egg
- 3 TBSP of sour cream
- 1/4 C shredded cheddar
- 3 slices of deli ham chopped
- 6 chives chopped
Preheat oven to 375 and with some nonstick spray, grease a mini-muffin pan. In a medium sized mixing bowl combine all of the above ingredients until everything is well mixed. Spoon into the mini-muffin pan, filling the each area to the top. Bake for about 15-20 minutes until the potatoes are puffed, browned, and set. Makes about 15 mini potato puffs.
From the oven
These make perfect little appetizers or a nice side to a meal. You can mix in whatever strikes your fancy. Perhaps doll them up a bit more with some parm and prosciutto. Maybe add some swiss and bacon. The possibilities are endless with these.
You can freeze them and reheat them whenever the mood strikes or as a make ahead dish to a party. Just put the oven on at 350 and heat until they are warmed back through. Enjoy guys! And remember, always play with your food!
Ham and Cheddar Potato Puff
Topics: Side Dish, Snackies | 15 Comments »
Tags: Cheese, Dairy, Veggies